Recipe Box fromThe Oregonian OregonLive

BlaVaMato Salad

BlaVaMato stands for black bean, avocado and tomatoes tossed together to make a killer mosh pit of a hearty salsa-inspired salad. It’s fresh and easy to make.

Ingredients

For the Dijon-Lime Dressing:

2-1/2 tablespoons avocado oil

2 tablespoons fresh lime juice

1 teaspoon country Dijon mustard

1/4 teaspoon salt

For the salad:

1 pint assorted cherry tomatoes, halved

One 15-ounce can low-sodium black beans, drained and rinsed

1 Hass avocado, pitted, peeled and diced

1 tablespoon chopped red onion

Handful of fresh cilantro, chopped

Instructions

Make the dressing: Whisk together the ingredients in a small bowl or shake them in a jar. Store in the fridge for up to 30 days.

Make the salad: Combine the tomatoes, black beans, avocado, onion, and cilantro in a large bowl. Drizzle a small amount of the dressing over the salad and toss gently to coat. Add more dressing as needed. Serve cold.

Nutrition

Calories

160

Total Fat11.1 g

Sat. Fat1.5 g

Cholest.0 mg

Sodium187 mg

Total Carb.12.5 g

Sugars1.9 g

Protein4.0 g

Fiber5.4 g

Excerpted from “The Family Table” by Jazz Smollett-Warwell, Jurnee Smollett-Bell, Jake Smollett, Jussie Smollett, 2018. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.